Christmas Cookies - Part Two!

Here is the recipe for the Chocolate Hazelnut Thumbprints that we made for Christmas. They are pretty tasty - Paul loved them! This recipe is adapted from one that appeared in Cooking Light magazine (my favorite). I strongly suggest that you use the leftover Nutella to make banana/chocolate crepes. :-)

Chocolate Hazelnut Thumbprints
Yield: 28 cookies (serving size: 1 cookie)

4.5 ounces all-purpose flour (about 1 cup)

1 cup powdered sugar

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup butter, softened

2 large egg yolks

1/2 teaspoon vanilla extract

2/3 cup finely chopped hazelnuts

1/3 cup hazelnut-chocolate spread (such as Nutella)

Preheat oven to 350F.Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

Inside the bowl, knead dough 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350E for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.